Have you ever wondered how restaurants and diners make their steaks great? How they cooked it perfectly as it melts in your mouth? Well, you might think it’s because of their skills alone, but it's more than that ;)
The secret to a great steak is by choosing the right steak. Yep, you read it right. And we’re here to help you get that tender and juicy cut you can cook straight from your pan 🥩🍳
2 Things to Look for the Right Steak: Grade and Cut
1. Grade is mainly based on the quality of meat, classified according to its marbling and age, and evaluated by highly skilled meat graders like the United States Department of Agriculture, also known as the USDA.
By following the official grade standards and processes, USDA grade shields are remarkably regarded as symbols of safe, high-quality American beef.
USDA Grades of Steak
8 distinct grades of beef are currently recognized by the USDA: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner.
USDA PRIME
USDA Black Angus Striploin Steak Prime Grade (New York Strip) | Green Marketplace
As the best quality grade given by the USDA, Prime is known for being juicy, flavorful, and tender. It has the highest level of marbling and is produced from young beef cattle. You can never go wrong with a Prime Grade Steak as it’ll satisfy your taste buds with just a little salt & pepper.
USDA CHOICE
USDA Black Angus Ribeye Steak Choice Grade | Green Marketplace
Listed after Prime on the USDA scale, Choice Grade is still high-quality beef. This cut is also tasty when grilled, the only difference is that Choice has fewer streaks of marbling than Prime. But on the other side, this grade represents superior value since its meat is leaner than the former.
A Choice Grade Steak is suited for dry-heat cooking, and becomes most tender if braised, roasted, or simmered with little liquid in a covered pan.
USDA SELECT
Ranked as 3rd on the quality grade scale, Select is still tender, but it has lesser marbling and may lack juiciness and flavor as compared to higher grades.
USDA STANDARD, COMMERCIAL, UTILITY, CUTTER & CANNER
With only slight traces of marbling, Standard and Commercial Grades are commonly sold as ungraded meat.
On the other hand, Utility, Cutter, and Canner Grades are used to make ground beef and processed products.
HOT TIP: If there’s no Prime, Choice or Select label on the meat you’re looking at, it usually means the meat only received a Standard grade.
Aaand before we forget:
Find out which steak cut is best for you on our next blog ;)